Recipe: Ruffled Noodles with Ricotta Sauce (using mini lasagna noodles)

RUFFLED NOODLES WITH RICOTTA SAUCE

8 oz. (4 cups) uncooked mini-lasagna noodles (mafalda)
1 cup ricotta cheese
1 tablespoon milk
1/4 teaspoon salt
1/4 teaspoon dried sage leaves, crushed
1/8 teaspoon pepper
2 tablespoons chopped fresh parsley (for garnish)

Cook noodles to desired doneness as directed on package. Drain; keep warm.

Meanwhile, in large saucepan, combine ricotta cheese, milk, salt, sage and pepper; blend well. Cook over very low heat until warm, stirring constantly.

Add cooked noodles; stir gently to coat with sauce. Cook an additional 2 to 4 minutes or until thoroughly heated. Sprinkle with parsley.

Makes 4 servings (1 cup each)
From: Recipelink.com
Source: Recipe booklet: It's Italian! Pasta, Breads and Pizza Snacks, Pillsbury Classic Cookbooks #158, April 1994